Recipe courtesy of Amy Chamberlain
Mashed Potatoes with Leeks and Sour Cream
- Level: Easy
- Yield: approximately 12 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 269
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 39
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 6
- Cholesterol
- 28
- Sodium
- 633
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
12 baking potatoes
4 large leeks
2 tablespoons unsalted butter plus 1/2 cup
2 cups chicken broth
Salt and white pepper
1 cup sour cream
1/2 cup whole milk
Directions
- Peel potatoes and quarter them. Put in a pot of cold water with some salt and bring to a boil. Turn down to a simmer and cook until tender, 15 to 20 minutes.
- Clean and chop leeks. Melt the 2 tablespoons butter in a large saute pan. Add leeks and sweat until they are soft and translucent. Add chicken broth and a little salt and white pepper and simmer for 3 to 4 minutes. Puree all in blender and put aside.
- Mash the potatoes with a masher. Add leeks, sour cream, 1/2 cup butter, and milk. Whip with an electric hand mixer. Do not over beat. Season, to taste, with salt and white pepper. Can be reheated in microwave before serving.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.